Hello !
I purchased some pullman pans in hopes of making some sandwich style (square) loaves.
I will be using a sourdough discard formula with addition of IDY on my first attempt.
Can anyone tell me how much dough i should be using per pan, for baking with the lid in place?
Thanks very much!
Recipe, process, pictures, etc., as well as answering your qustion. She uses 280g flour; I use 300g, but that's a negligible difference.
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
There are posts here and online about calculating dough weight per pan size, but it's easier to say "this much" flour.
Thanks very much Moe C !!!!
Much appreciated...
Great piece of kit. Produces very nice loaves. If it's the same sized pullman as I had then it can take upto 2lb of dough.
P.s. if your dough rises too much then the lid can stick a bit. Be gentle when removing.
Also let dough rise only about an 1” from top without lid then place lid on and don’t take off til mid way through bake. No reason to leave on the whole bake and you can use your insta read thermometer to check temp til you are used to pan/ baking times/ amounts of dough
Allow the top too start forming a crust before putting the lid on.
On the rare occasion my dough rose too much and I ripped the top off trying to slide the lid off.
Mostly it worked very well indeed and the results looked professional. In fact before I read this post I was thinking about investing in a new one. Normal pan breads jusr aren't the same. And I also like the uniform slices. First and last slices are just as good as the middle slices.
So it’s not forming a crust with the method I use but it does prevent me from closing the lid then…. Peeking! Lol have a few pictures with a swirl/wave formation on top lol.
I got beautiful loaves. On the odd occasion I over filled it, the dough rose too much and then disaster.
When it works it really is a great result.
Even if you underfill it and the resulting bread has a dome instead of a flat top it's still uniform and the crust is just perfect.
That pan takes about 700 grams of dough for a pain de mie loaf. You could use that as a starting point. For a more precise approach, you could measure the volume of the pan and have a read through this thread.
Rub it over every surface I use a pastry brush don’t melt it and never ever use non- stick spray. Never put pan/ lid away wet. Never use a scrubby . Immediately remove loaf and wash pan with hot soap and water and put in oven open side down to thoroughly dry.
My 13” pan takes 700g of home milled flour with lid on or 1400 g total dough weight. If you multiply by .6 = 840g Total Dough Weight for the 9” pan which is what others have found works. Whole grain flour and SD means heavier weight and all white bread with yeast means a lot less dough to fill pan.
Please post your results. You can see my Pullman Bakes in my blog on TFL.
Good luck!